Mac and Cheese Bites
I will be the first to admit I have a Mac and Cheese problem. I like it made on the stove top, baked, and in these cute little bite size morsels-which were inspired in the freezer section at Trader Joes. Not something I eat everyday, but a fun treat once in a while.
They are great for a quick dinner when combined with a salad, as party finger food, or as a fun snack.
8 oz elbow macaroni
1 tbsp butter, plus extra for greasing mini muffin pan (if necessary)
1 cup evaporated milk
1 tsp yellow mustard
1½ cups grated medium cheddar cheese
1 cup grated sharp cheddar cheese
Salt and pepper to taste
¼ cup Annie’s cheddar bunnies (crushed)/or any cheesy cracker will work
¼ cup grated sharp cheddar cheese
1.Preheat oven to 400F.
2.Grease two nonstick mini muffin pans, or use a silicon mini muffin pan (non-stick), set aside.
3.Crush Cheddar bunny crackers into fine crumbs. Add ¼ cup of grated sharp cheddar cheese to the crumbs and toss lightly.
4.Bring a medium pot of generously salted water to boil. Add macaroni and cook to manufacture’s directions.
5.Drain macaroni and pour into a large bowl, add butter and stir until butter is melted. Add milk, mustard, 2 ½ cups of grated cheese, along with a pinch of salt and pepper, mix to combine.
6.Whisk eggs in small bowl and pour over macaroni mixture, stir together. Return macaroni mixture to pot and warm over low heat until cheese is just melted.
7.Spoon macaroni and cheese into prepared mini muffin pans, filling each cup generously. Sprinkle with cracker topping.
8.Bake for 10 to 12 minutes, until golden.
9.Let cool in muffin tin for about 5 minutes.
10.Carefully remove from pan. Serve warm.